EUR 26,00
  • Tous les prix incluent la TVA.
Il ne reste plus que 1 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 2 images

Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (Anglais) Relié – 17 janvier 2013

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 26,00
EUR 20,25 EUR 34,96

Offres spéciales et liens associés

Les clients ayant acheté cet article ont également acheté

Descriptions du produit

It is a story about Case Vecchie, the most notable cooking school in Sicily, the foods it produces & the loyal staff. It includes plus more than 100 traditional Sicilian recipes. It also includes colour photographs to bring the beauty of Case Vecchie to life. Case Vecchie is the most notable cooking school in Sicily, a place where life is lived and food prepared the same way it has been for centuries. And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate Winslow, it tells Fabrizia's story of coming home to the family estate, Regaleali, to assist her ageing mother with the cooking school that she founded in 1989. Fabrizia writes eloquently and in detail about the seasonal harvests, the foods produced (cheeses, jams, olive oil, vin cotto, estratto and more) and the loyal and talented staff who make it all possible. Along the way, she offers more than 100 family recipes that she shares with her students. Guy Ambrosino's stunning colour photographs bring the beauty of Case Vecchie to life.

Détails sur le produit

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Dans ce livre (En savoir plus)
Parcourir les pages échantillon
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Rechercher dans ce livre:

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur (beta) 24 commentaires
15 internautes sur 15 ont trouvé ce commentaire utile 
Local and Seasonal Sicilian Foods from Case Vecchie's Cooking School 7 novembre 2012
Par Naomi Manygoats - Publié sur
Format: Relié
Coming Home to Sicily is a gorgeous cookbook. The coauthor and her husband, the photographer, spent a year at Fabrizia Lanza's estate in Sicily, where she runs a cooking school. All of the food used in the book is either sustainably grown or wild. The book follows the seasons at Case Vecchie, so it begins with Winter, where they make Orange and Lemon Marmalade, and Lemon and Tangerine Sorbet. There is a Blood Orange Salad with Red Onion and Black Olives.

After Winter, the book moves on to The Holidays which is when they make Stuffed Brioche. Fried Stuffed Eggs, and Chicken Galantine. There is stuffed Turkey, and Filled Fig Cookies. Stewed Lamb, and beautiful vegetarian dishes like Kale and Potato Soup with Fresh Mint and Parsley, and Saffron Stewed Potatoes. The book shows you how to make Sheep Milk's cheese, and classics such as Ricotta Gnocchi.

Spring brings Fava Bean Soup, Wild Fennel Salad, Roasted Artichokes, and Frittella with Artichokes and Fava Beans. There are of course, recipes that are interesting to read, but that you likely will not make. For example, Fried Tuna Sperm, and the several day Summer process of making tomato paste (I don't think I could do that at my casa with all the insects we have outside in the summer, not to mention cats jumping on the tables). The Tomato and Onion Salad looks divine, as does the Eggplant Caponata. I will make Giovanna's Vegetable Stew at the first possible moment, as well as the Zucchini Soup with Tender Greens. The Fall brings in the grapes, and Pan-Roasted Rabbit with Vino Cotto, a recipe I can appreciate even though I don't cook rabbit.

Even though I mainly cook and eat vegetarian, I actually prefer cookbooks such as this beautifully photographed book. The best vegetarian recipes come from long standing traditional recipes. This book is an important historical work as well, since doing things the slow, seasonal, old fashioned way is rapidly dying out in many parts of the world. It is nice to not have these traditions and recipes lost to future generations. It would be a dream to attend the cooking school in Sicily, but for those of us who can't, we can cook our way through it at home.

For the armchair cook, this book is a delight with the stories of the people on the estate, and the bounty of food produced there. A random bit of delightful reading that caught my eye: "Now it is my turn to host Easter in Case Vecchie's courtyard. My children hide the chocolate eggs for the younger ones, and a crowd of friends and family come to share a feast of anelletti with tomato sauce and ricotta, herb-rubbed lamb ribs, roasted artichokes, of course, and a huge cassata. The artichokes are roasted in the coals of the grill while the lamb ribs and coils of sausage cook above."
8 internautes sur 9 ont trouvé ce commentaire utile 
Beautiful book 21 mars 2013
Par italy4ever - Publié sur
Format: Relié
My husband is from Sicily, and we still have a home there and spend several months every couple of years there. I was a fan already of her mother's cookbooks, but this one is very similar to the simple dishes that my mother in law whips up when we are 'home' in Sicily. They are much easier than her mother's dishes were, and I love the photos and feel of the book along with her stories. While every family does a little variation on these dishes, they are very true to the typical meals you would find today in any Sicilian home.
7 internautes sur 8 ont trouvé ce commentaire utile 
Fabulous in All Respects 5 novembre 2012
Par Richard L. Bunnell - Publié sur
Format: Relié Achat vérifié
We just got this last week and used one of the receipes to make an eggplant dish. Easy to follow, quick to make, and delicious to eat!!!
This cookbook is a personal book too - pictures of friends and family, the beautiful countryside, and of course, the fabulous dishes waiting to be created.
Thank you for the wonderful cookbook!! We will be making more creations from your book and hope to go to Sicily someday to take some of your cooking classes.
3 internautes sur 3 ont trouvé ce commentaire utile 
Remake of a Sicilian Classic 5 février 2013
Par Joan M. Crosby - Publié sur
Format: Relié Achat vérifié
This book is a remake of the Sicilian classic cookbook, by Anna Tasca. It was lovingly written by the daughter of Anna Tasca and is resplendent with beautiful photographsof the family estate. Recipes include all the Sicilian favorites organized according to season. I highly reccommend this book. My family has enjoyed the original for yearsand look forward to using this new book just as much.
2 internautes sur 2 ont trouvé ce commentaire utile 
Fantastic! 2 janvier 2013
Par J. Harms - Publié sur
Format: Relié Achat vérifié
A gorgeous cookbook. Highly recommended for the chef in your life. The photos alone are worth the cost of the book.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?